Puree Saint Germain
|Split green peas||1 Pound (450 Gram)|
|Salted water||1 1⁄4 Liter (5 Cups)|
|Diced bacon/Bacon fat||4 Tablespoon, diced (Fatty Slab)|
|Beef stock||250 Milliliter (1 Cup)|
|Beurre manie||1 Tablespoon|
|Fried croutons||1⁄2 Cup (8 tbs)|
Soak the peas in cold water for 2 to 3 hours.
Drain the peas and put them into a large saucepan with the salted water.
Bring the water to a boil, skimming off any scum.
Partly cover the pan and cook for 2 to 3 hours or until the peas are tender.
Remove the pan from the heat and drain the peas.
Blend the peas in an electric blender or rub them through a sieve.
In a large saucepan fry the fat until it is rendered down.
Add the pureed peas, stock, bouquet garni and pepper and simmer for 15 minutes.
Remove the bouquet garni, stir in the beurre manie, a small piece at a time, and serve at once with fried croutons.